Preparation of Vegetable Oil-added Soybean Protein Gel

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  • 植物油脂添加大豆たんぱく質ゲルの調製
  • ショクブツ ユシ テンカ ダイズ タンパクシツ ゲル ノ チョウセイ

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Abstract

Soybean protein gels containing vegetable oils (cotton seed, corn, rape seed, sunflower and safflower oil) were prepared successfully by using oil-lecithin mixtures which were prepared by evaporating ethanol after dissolving oils and soybean lecithin in ethanol. The hardness of the gels decreased almost linearly with, an increase of the oil content. Incorporation ratio of oil into gel was a little different depending on the kind of oil, but it increased almost linearly with increasing oil content. The order of organoleptic acceptability of the gels was rape seed>cotton seed>corn>sunflower>safflower oil.

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